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Mar 28, 2024
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CULN 2320 - Culinary II3 credit(s)
A continuation of Culinary I with emphasis on Amercian regional cuisine. Addresses advanced culinary terminology and principles of menu planning for various types of facilities and service. Students will apply their skill in creating menus. Pre/Corequisite(s): CULN 2310 F, S 1 hour lecture / 4 hours laboratory
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